No Bake Coconut Cream Cheesecake



This no-bake coconut cream cheesecake is delicious. It has a buttery graham cracker crust, a creamy coconut and cream cheese filling, and a cute toasted coconut garnish.

Ingredients:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded coconut
  • 1 1/2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can 14 ounces coconut cream
  • 1 cup heavy cream
  • 1/4 cup coconut flakes, toasted for garnish

Instructions:

Put graham cracker crumbs and melted butter in a bowl and mix them together

To make the crust, press the mixture into the bottom of a springform pan

Spread the shredded coconut out evenly on top of the crust

Spread the cream cheese, powdered sugar, and vanilla extract out in a different bowl and mix them together until they are smooth and creamy

Whip the coconut cream in a different bowl until smooth peaks form

Add the whipped coconut cream to the cream cheese mixture and mix it well

Whip the heavy cream in a different bowl until stiff peaks form

Add it slowly to the cream cheese and coconut mix

Use a spatula to smooth the top of the filling after you pour it over the crust

Put the cheesecake in the fridge for at least four hours or overnight to set

To make it look nicer, sprinkle toasted coconut flakes on top before serving

Have your No Bake Coconut Cream Cheesecake! Cut it up, serve it, and enjoy!


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